Heat oil in large soup pot. Add onion. Cook and stir 5 minutes or until just starting to sweat and caramelize. Add chicken in 2 batches, brown both sides on medium high heat, seasoning with Kosher salt and pepper. Reduce heat to medium-low, cover and braise all of the chicken 20 min. or until chicken releases its juices. Add boiling water to pot; cover. Bring to a boil, then reduce heat and simmer partially covered 30 minutes.

I learned the trick about matzo balls from my friend Carol Smoler. When I was learning how to make this soup many years ago, she advised me to buy the “matzo ball and soup mix” as opposed to “matzo ball mix”. The matzo balls are less dense, more like what you get when you order a good bowl of matzo ball or mish mosh soup in a deli.

My method for preparing chicken soup came from Edna Lewis, a great African American Southern cook. She taught me to braise the chicken in a covered pot or skillet to get the rich color and flavor that makes this soup so great. NO BROTH OR SOUP BASE ADDED!